Monthly Archives: January 2015

A Healthier Way to Make Chicken Wings

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We LOVE chicken wings!  There is just something about eating a chicken wing that really makes any day feel like a party.  A grilled chicken tender with some wing sauce is a mediocre substitute…I’ll eat them that way in a pinch, but it is just not the same as eating a true chicken wing.  I am partial to the drummettes (the ones that just have one bone and look like a mini drumstick).  Over the past few years hubby bubby has really had a tough time eating fried chicken wings and I never liked them prepared with all those extra calories.  We didn’t want to never eat wings again so I figured out a way to make chicken wings that are easy, somewhat healthy, tender, crispy and delicious!

Chicken wings just finished cooking in the slow cooker.

Chicken wings just finished cooking in the slow cooker.

Here is the method I use when I make chicken wings:

Ingredients

  • 1 2# bag frozen chicken wings (we use drummettes, you can absolutely use fresh wings, I just never feel like breaking down the wings 🙂 )
  • 2 Tbsp canola oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 (ish) ounces of your favorite wing sauce

Directions

Wings on the rack ready to go under the broiler.

Wings on the rack ready to go under the broiler.

Place the frozen wings in a 5-6 quart slow cooker (if you have fresh wings or thawed frozen wings decrease the cook time by about half).  Top with canola oil, salt and pepper and toss to coat evenly.  Cook on low for 6 hours or high for 3 hours until cooked through and tender (this cooks out a lot of the fat under the chicken skin…you’ll pull the chicken out of this drippy goo, no worries).

During the last 30 minutes that wings are cooking in the slow cooker prepare your sauce and preheat your broiler to 450 degrees Fahrenheit.  Cover a roasting pan or broiler pan with aluminum foil and top with a nonstick baking rack that is able to withstand temperatures up to 450 degrees.  When wings are done cooking remove them from the slow cooker and place them on the rack.  Broil for 4 minutes on each side until crispy and browned in spots.  Brush with your favorite wing sauce and broil for 4-8 more minutes.  You may also toss the broiled wings in your favorite sauce, though, they will be very tender and may fall apart so it is best to pour or brush the sauce on the wings.  Garnish as desired and enjoy!

Here are some of our favorite sauce options:

  • Sticky miso chicken wings topped with scallions (see my Pinterest “Favorite Sinful Recipes” Page for the sauce recipe)
  • Chicken wings with angry sauce (there is also a link to this sauce recipe on my Pinterest page.  Caution: these are quite spicy, as advertised!)
  • Traditional wings with Frank’s Red Hot Buffalo Wings Sauce
Chicken wings with angry sauce (recipe on Foodandwine.com).  Say it with me...yum!!!!

Chicken wings with angry sauce (recipe on Foodandwine.com). Say it with me…yum!!!!

Hope you enjoy some of these lightened up wings for your next game day party!

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Warming Up Winter

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This week the weather will hover around freezing so we are making some recipes to warm up our winter.  We shifted some of our meals from last week to this week so menu planning was super easy this time around.  Hopefully hubby bubby won’t have to cook as much this week!  Here’s what we’ll be having:

Sunday: Sloppy tacos with all of the fixings.  After browning the taco meat bakes in the oven to form a crust…seems interesting!

Monday: Skillet chicken and noodles with salad.  It feels wrong to eat salad on cold winter days so I am going to try to start growing my own lettuce in an old coffee mug (check my Pinterest page if you want to see what directions I’ll be following).  We always make salad dressings from scratch since it is super easy and then we can tweak them to be just how we want them to taste.

Tuesday: Slow cooker Brazilian black bean stew.  With many OB visits in the afternoons these days I am trying to plan our menus to have things that are more slow cooker or prep ahead on Tuesdays.

Wednesday: Leftovers.

Thursday: Sloppy lasagna joes with salad.  This one is a Rachael Ray recipe.  I LOVE sloppy joes and hubby bubby is not a fan of the Manwich variety so when I have an inkling for sloppy joes we usually use one of Rachael Ray’s riffs on sloppy joes.

Friday: Thai shrimp cakes with Thai-style celery salad.  Luckily the shrimp are frozen so this was an easy one to push back a week.  We’ll use the cilantro we already had for this when we have our tacos and then will get some more so that we have fresh herbs for this, too.

Saturday: Crispy chicken with shallots and lemony bean salad.  Did I mention that I have a love affair with beans?  Our kids bring lunch to preschool and pre-K and one of Ryan’s teachers joked that at Thanksgiving we were probably going to have beans instead of turkey.  🙂

What will you be having this week?  Are you so over winter and hearty food?  Will you be growing your own food this year?  Hopefully our seed starting will go well over the next few weeks.  I hope you have a great week!  Thanks for reading!

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Restaurant Week and Runny Noses

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This week was Winter Restaurant week where we live which meant we could go out to eat and support a good cause.  Yes!!!!

Pulled pork sliders with mustard barbecue sauce and cowboy beans.

Pulled pork sliders with mustard barbecue sauce and cowboy beans.

Sunday: South Carolina pulled pork and baked beans.  Hubby bubby was an angel and made dinner tonight!  It was delicious!  Everyone loved it.  I tried to eat a few beans off of Ryan’s plate and he freaked.  That kid sure does love his beans!  The mustard barbecue sauce was the perfect balance of sweetness and tanginess.  Next time we will double the sauce so we can have extra and put it on everything throughout the week. 

Monday: Mini meatball and broken spaghetti tomato soupIt’s restaurant week!  We love to go out once with the kiddos and once without.  This week we had some illness spread through our house so we were only able to make it out once.  Today we went to Salar, a Peruvian inspired place.  Hubby bubby and I both got the chicken chicharrones, beef tenderloin skewers with bacon roasted tomatoes and tres leches cake for dessert.  The kiddos had a baby kale salad with roasted butternut squash and pomegranates, fish stuffed with cheese and crème caramel for dessert. 

Beef skewers and bacon roasted tomatoes from Salar.

Beef skewers and bacon roasted tomatoes from Salar.

Hannah loved her baby kale salad with roasted butternut squash, pomegranate and mushroom-bacon dressing.

Hannah loved her baby kale salad with roasted butternut squash, pomegranate and mushroom-bacon dressing at Salar on Monday.

Tuesday: Chicken with orange and olives.  Mini meatball and broken spaghetti tomato soup.  Hubby bubby prepped this on Monday so pulling it together was a breeze.  We are always very careful about food safety when prepping food ahead of when we’ll be eating it (more on that soon!). Everyone loved it!

Wednesday: Leftovers.  Thank goodness since I was under the weather and Hannah was headed that way.

Thursday: Slow cooker Caribbean chicken.  This was a big hit.  Hubby bubby ate three or four tacos which is always a good sign that he liked it (he can use the calories!).  The kiddos ate lots of chicken and Hannah kept asking for extra lettuce. 

Slow cooker Caribbean chicken with pico de gallo and shredded lettuce in flour tortillas.  Yum!

Slow cooker Caribbean chicken with pico de gallo and shredded lettuce in flour tortillas. Yum!

Friday: Thai shrimp cakes and Thai-style celery salad.  Hannah was home sick today so we are saving the shrimp cakes for next week since she loves them and she was just not up to eating much.  It turned out to be a Chinese take-out kind of day.  We’re using a mulligan.

Saturday: Either crispy chicken with shallots or sloppy tacos. Chicken with orange and olives, roasted sweet potatoes and frozen veggies.  This was awesome (see picture above)!  I loved the sweetness of the orange with the briny flavors of the olives.  Ryan ate tons of sweet potatoes and chicken.  He called them “bubblegum” (his word for delicious) and gave Daddy a big, enthusiastic thumbs up.

How did your week go?  What do you do for meals during times when your house is ransacked with illness?  Hopefully y’all stayed well this week!  Thanks for reading!

 

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Stocking Up: Pantry Style

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With only about six (hopefully at least four!) weeks left until baby #3 arrives it is time for us to start stocking up for our new addition.  We have most things we need for a baby with two other kiddos around, but need to prep the rest of the house for those days when we don’t have the energy to run to the store and just want a quick home-cooked meal.  Here are the things I’ll be grabbing over the next few weeks to stock up our pantry:

  • Dried beans and cans of reduced sodium or no salt added beans.  We try to keep kidney beans, chickpeas (garbanzo beans), black beans, cannellini or navy (something white) and pintos on-hand.
  • Pasta.  We really like the whole grain, whole grain white or pasta with added fiber and protein.  We keep a variety of shapes with favorites being angel hair, linguine, penne, orzo (for soups and sides) and elbows.

    Dried pasta, rices and quinoa.

    Dried pasta, rices and quinoa.

  • Canned tomatoes. For diced tomatoes we opt for the no salt added variety.  We also keep tomato paste, whole peeled tomatoes and crushed tomatoes handy.
  • Rice and grains.  We consume lots of rice.  Even more now that Ryan has stopped sticking it in his ears (we don’t need any more trips to the ENT!).  We use the packages of par-cooked brown rice that are unflavored.  The flavored varieties, while tasty, often have 700+ milligrams of sodium per serving.  I would usually consume more than 1 serving (usually listed as 1/3 cup) so this would mean about 1/3 to 1/2 of my daily intake of sodium from just one small portion of food.  Eek!  We also keep long grain, jasmine and basmati rices.  And no dietitian’s pantry is complete without some quinoa.  Although, quinoa is really tugging at my heart strings these days.  More on this soon.

    Simmer sauces, marinara and salsas.

    Simmer sauces, marinara and salsas.

  • Sauces.  We opt for the reduced sodium options when available.  Our favorites are marinara sauce (we like to fancy this up in a variety of ways), Indian simmer sauces (my favorite are Maya Kaimal brand), a variety of vinegars and Mexican sauces.  There are so many of the Mexican and Tex Mex sauces on the shelves that we have options for the meat seasonings (the Frontera are our favorites) and both mild and spicy salsas.
  • Onions, potatoes and winter squash.  This includes sweet onions and red onions, shallots (which are truly Hannah’s favorite color since they are “pinkish-purplish”), russet potatoes, mini Yukon golds, sweet potatoes and butternut squash.
  • Bananas and apples.   We try to keep these along with any seasonal fruit that can stay out in the pantry or on the counter.  My absolute favorite apples are Jazz apples and Empire apples (the New Yorkers will understand).
Think I may have a vinegar addiction!

Think I may have a vinegar addiction!

What do you keep on-hand at all times?  What are your favorite pantry staples?  Thanks for reading!  Come back soon!

 

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Back to normal

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Hubby bubby’s back!  This should be a pretty low-key week for us (as long as baby #3 stays put).  We are planning a normal kind of menu.  This usually means something more Italian on Mondays, something new and different on Tuesdays, leftovers Wednesday, something Mexican-style or slow cooker on Thursday and something Asian inspired on Friday.  Saturdays and Sundays we usually have something that takes a little longer to cook or requires marinating.  This is what we have planned for this week:

Sunday: South Carolina pulled pork and baked beans.  Two of my favorite things!  I bought slider buns to help keep our portions in check.

Monday: Mini meatball and broken spaghetti tomato soup.  After last week’s plethora of soups I wasn’t sure if another soup so soon would be a good idea…hopefully they’ll like it, who wouldn’t like spaghetti and meatballs?!

Tuesday: Chicken with orange and olives.  Guess these are the flavors I’m craving lately!  This is an Italian recipe that is very similar to the fricassee de pollo we had last week.  It seems like it will be similar to chicken piccata which is a family favorite so I hope this goes over well.

Wednesday: Leftovers.  Not very exciting, but always planning to have leftovers on Wednesdays gives me more endurance to cook the other days.  It really makes the whole week seem more manageable.  The best weeks are the weeks when I prep for Monday and Tuesday on Sunday and then don’t have to worry about cooking again until Thursday!

Thursday: Slow cooker Caribbean chicken.  Love when the dinner has fruit right in the entrée!  This one has pineapple, some Caribbean sauce, chicken and veggies.  Yum!

Friday: Thai shrimp cakes and Thai-style celery salad.  We have had the shrimp cakes before and the kids loved them.  Hope they do again!  The celery salad is one of my favorites.  It uses things we usually have on-hand and really dolls up some plain old celery.

Saturday: Either crispy chicken with shallots or sloppy tacos.  I’m gonna have hubby bubby choose since I can’t decide.  He will likely choose something totally different 🙂 (my guess is pressure cooker carnitas since he has been talking about these lately).

What do you think of leftovers?  Do you try to make just enough to prevent leftovers or do you like having lots of extra food around?  What are you going to be eating this week?  Thanks for reading!

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Soups Galore

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Beef noodle soup in the slow cooker.

Beef noodle soup in the slow cooker.

Sunday: Fricasse de pollo (a Cuban-style stewed chicken (no berry turnovers yet).  We all really liked this.  Hannah wasn’t a huge fan of the olives.  Both kids thought the chicken and potatoes were the best part.  Hubby bubby and I loved the combination of flavors in the sauce, very savory with some brightness from the citrus and olives.

Monday: Goulash soup.  This was our first day without hubby bubby.  The kids and I really liked this one.  Hannah loved that the meat tasted like sausage and both kids liked that it had sour cream on top.

Tuesday: Hearty chicken and vegetable soup.  This is one of my new favorite chicken soup recipes (definitely in the top two!).  I loved that it had so many veggies and the whole grain noodles and chicken made it feel hearty.  The kiddos loved it.  Ryan didn’t eat too many veggies, but Hannah sure did!  The parmesan rind, aromatics and lemon really propelled this one into “favorite recipe of all time” category for me.

The slow cooker almost overflowed with the cabbage!

The slow cooker almost overflowed with the cabbage!

Wednesday: Leftovers.

Thursday: Cabbage Patch soup in the slow cooker.  This was super easy to prep and had lots of veggies and good flavor.  It tasted like a cabbage roll in a soup with some beans thrown in.  Ryan picked out the beans and the meat and only ate those (and a few tomatoes and pieces of celery).  Hannah had several bowls and so did I (thank goodness I’m pregnant!).

Friday: Slow cooker Asian Beef Noodle Soup.  This was pretty good.  It tasted kind of like pho (Vietnamese noodle soup) but with not quite the same depth of flavor.  I didn’t add all of the broth it called for so that it would be thicker.  Ryan picked out the cabbage, but Hannah ate two bowls!  Hubby bubby came back today.  He and I both thought it was okay.  Probably won’t be one we’ll make again, but good enough that I’ll eat the leftovers without cringing.

Saturday:  Hubby and I are heading to a retirement party so the kiddos will have leftovers.  We are definitely having the pulled pork next week!  I am a die-hard Dinosaur Bar-b-que fan after growing up in upstate New York, but after having some Carolina-style pulled pork while visiting Papa Z and Mimi a few months ago I am newly obsessed with Carolina-style barbecue.  Should be yummy!

Cabbage Patch soup from the slow cooker.

Cabbage Patch soup from the slow cooker.

What is your favorite kind of soup?  Do you prefer brothy soups, creamy soups or stews?  Hope you had a delicious week!  Thanks for reading!

 

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An Ode to Pressure Cookers

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Pressure cooker pot roast

Pressure cooker pot roast

I have a lot of kitchen gear and a house with minimal storage space.  Did I really need a pressure cooker?  Of course!  And you do, too!  I love slow cooking and braising.  The textures are always so silky and the flavors really meld together with low, slow cooking.  But, if I’m being honest, I don’t always have my stuff together enough to start the slow cooker when I should.  Then there are the days I plan to make something for dinner on Sunday that takes 3 hours-ish…this doesn’t go so well when we go to the store in the afternoon instead of the morning.  The pressure cooker really solves all of these problems for me.  I can brown things right in the pressure cooker and then seal the lid and when it reaches pressure things cook in 10 minutes to an hour depending on the food.  The pot roast was done in 45 minutes!  I was shocked and in love.

Pressure cooker chili...ready after 15 minutes at pressure.

Pressure cooker chili…ready after 15 minutes at pressure.

So far we have made a hearty chicken soup with barley and lots of veggies that took 10 minutes after reaching pressure.  The pot roast took an hour after reaching pressure (so just over an hour with browning) and the chili took 15 minutes after browning the meat, veggies and spices.

I had heard many horror stories about the pressure cookers of decades ago exploding so I made sure to be extra careful.  Luckily, the pressure cookers of today are designed with added safety features to virtually eliminate this risk.

Our pressure cooker will surely be put to good use for years to come.  If you are thinking of investing in one I recommend getting a big one (ours is the Fagor Splendid 10-Quart Pressure Cooker/Canner) so that you can have the added head space to create the right amount of steam/pressure.  It is also important to get one that is not made of aluminum if you want to use tomatoes in your cooker (an added aluminum bottom is okay as long as the pan is stainless steel or another material).  I have been visiting the website hippressurecooking.com to find innovative tips for pressure cooking, recipes and they even have a converter that will convert conventional or slow cooker recipes for pressure cookers.  How cool is that?!  Now, just imagine your inner DJ is playing Billy Joel’s “Pressure” and you’re ready to get started!

My new pressure 10 quart pressure cooker.  Thanks, Papa and Gigi!

My new pressure 10 quart pressure cooker. Thanks, Papa and Gigi!

Do you have a pressure cooker?  If so, what are you fave pressure cooker recipes?  If not, would you ever buy one?

Shop Amazon Home & Kitchen – New Year, New You – Healthy Cooking

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Happy National Soup Month!

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Girl party at the grocery store!

Girl party at the grocery store!

This week hubby bubby will be out-of-town for work most of the week…which makes it so we can celebrate National Soup Month.  The kiddos and I will be having different soups all week long.

We could definitely see the impact of having soups on our grocery bill…much lower than usual at $124 for the week.  Hannah had a blast at the store since she brought her Minnie Mouse shopping cart with her.  She always receives lots of smiles from fellow shoppers when she is wandering with her cart.

I started prepping for the week while Ryan napped and managed to get two soups started and the chicken for tonight marinating!

Soups are so budget-friendly!

Soups are so budget-friendly!

Sunday: Fricasse de pollo (a Cuban-style stewed chicken) and if I’m feeling ambitious we’ll also have berry turnovers.  We usually love citrus and chicken (chicken piccata, etc.) so I am hoping this one will be a hit.

Monday: Goulash soup.  This one is all ready to go for tomorrow already!  Woohoo!  Hannah is already excited for this since she said it “smells like sausage”.

Sink full of soapy water makes life so much easier when I'm in turbo-prep mode.

Sink full of soapy water makes life so much easier when I’m in turbo-prep mode.

Tuesday: Hearty chicken and vegetable soup.  I love chicken noodle soup and this one has fennel, parmesan and lemon.  Yum!  This one is simmering away now.  Should be done in a jiffy.

Wednesday: Leftovers.

Thursday: Cabbage Patch soup in the slow cooker.  Beans and cruciferous veggies…can’t wait!

Friday: Slow cooker Asian Beef Noodle Soup.  Hannah was hoping for miso soup.  Hopefully this will be good enough to make her happy.  The commissary was out of bok choy (at least they weren’t out of chicken…that is not such a rare occurrence!) so we will just use a half cabbage instead.

Saturday:  Hubby and I are supposed to go to a retirement party.  Might have leftovers for the kiddos or some kind of pork.  The plan is for some Carolina pulled pork with baked beans.

Fruits and veggies for our soups and chicken.

Fruits and veggies for our soups and chicken.

Hubby bubby is not a soup fan.  Are you?  Do you ever celebrate special food months?      

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We did it!

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press pot roast doneWe really stuck to the menu plan this week! When that happens I make a special note to myself to set this week’s meal plan aside so that we can just repeat it in the future. It is so much easier to just update one or two recipes than recreate a whole new menu plan. Even though it was irrationally cold in Ohio this week we managed to have a great week!

Sunday: Turmeric chicken and rice with radish and black-eyed pea salad.  This was really yummy!  The kids ate a ton of both chicken and rice.  Ryan ate lots of the tomatoes from our side and Hannah ate lots of the radishes.

The Ploughman's Platter from Till restaurant in Columbus.  Ammmmazing!

The Ploughman’s Platter from Till restaurant in Columbus. Ammmmazing!

Monday: Hubby bubby came home today! We had shrimp korma (using an Indian simmer sauce), aloo gobi (Indian style cauliflower and potatoes) and jasmine rice.  I liked all of it.  The kids and hubby really liked the shrimp and the rice.  They weren’t huge fans of the aloo gobi…guess that is relegated to a “Sarah lunch” option.

Tuesday: Arroz con pollo round two. This is one of hubby and my faves. Hannah ate a ton. Ryan ate lots of chicken and some rice while picking out all of the tiny bits of bell pepper. Such a goober!

Wednesday: Leftovers!

Thursday: Pressure cooker pot roast with potatoes and roasted veggies.  I am still in shock that it only takes 45 minutes to make pot roast in a pressure cooker! Everyone loved this. The recipe didn’t call for potatoes, but I added them anyway. Ryan stuck big hunks of potato on his fork and ate them like a lollipop; quite entertaining. Hannah ate four helpings of roasted veggies! Go, girl!

Hot date with hubby bubby!

Hot date with hubby bubby!

Friday: Hubby bubby and I went to a comedy show in Columbus and made reservations for a cool, tiny, farm-to-tableish restaurant close by. The food was divine and the comedy hilarious!

Meeting Taylor Strecker and Kenny Zimlinghaus at Wake Up with Taylor Live in Columbus.  So fun!

Meeting Taylor Strecker and Kenny Zimlinghaus at Wake Up with Taylor Live in Columbus. So fun!

Saturday: Pressure cooker beef chili.  Who would have thought that three tablespoons of ancho chili powder would make it spicy?! Oops! Luckily we had some pinto beans and cheese and tortilla chips so that is mostly what Ryan ate. Hannah ate the chili with lots of beans and big glugs of water. Mike and I loved it!

Texas-style beef chili with some pintos, cilantro, scallions, cheese and sour cream on top.  Mmmm!

Texas-style beef chili with some pintos, cilantro, scallions, cheese and sour cream on top. Mmmm!

How did your week turn out? Any messes or successes? Thanks for reading! Have a great week!

 

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Baby, it’s cold outside!

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Turmeric chicken with rice

Turmeric chicken with rice

This week we are hunkering down for the cold weather that is expected to hover in Ohio all week.  I forgot to pull the chicken from the freezer to the fridge last week for our turmeric chicken so that is on the menu this week…and I inadvertently planned for two chicken and rice dishes.  Oopsie!  Good thing we are all fans!

Sunday: Turmeric chicken and rice with radish and black-eyed pea salad.  This was really yummy!  The kids ate a ton of both chicken and rice.  Ryan ate lots of the tomatoes from our side and Hannah ate lots of the radishes.

shrimp kormaMonday: Today we had shrimp korma (using an Indian simmer sauce), aloo gobi (Indian style cauliflower and potatoes) and jasmine rice.  I liked all of it.  The kids and hubby really liked the shrimp and the rice.  They weren’t huge fans of the aloo gobi…guess that is relegated to a “Sarah lunch” option.

Tuesday: Arroz con pollo round two with salad!  This one is more of a Spanish style whereas the earlier one was more Asian inspired (had some curry powder and fish sauce).

Wednesday: Leftovers!  (Probably some chicken and rice in there somewhere!)

Thursday: Finally putting the pressure cooker pot roast back on the menu.  Planning to have this with potatoes and salad.

Friday: Hubby bubby and I have a hot date (hopefully not the last before baby #3 arrives!) so the kids will have some leftovers with our amazing babysitter.

Saturday: Pressure cookerbeef chili.  I think there might still be some college football hanging on this long.  If not it is still a good meal for a super cold day!

Here’s to a great week!  What will you be having this week?  Do you ever goof and repeat the same food too frequently?  What does your family think when you do?

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